Paul Hollywood puts the ultimate twist on cheese breadThis twisted brioche loaf is bursting with mozzarella, ham and basil. Here's how to make it.
-- Join baker Paul Hollywood as he makes his savoury crown and other favourites in Paul Hollywood’s Bread , double episode Monday 8.30 pm 20 July on Food and then also available on on Demand ---
“The filling is supposed to burst out!” says Paul Hollywood reassuringly, of his impressive brioche crown, stuffed with mozzarella, ham and basil.
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This delicious twisted bread is one of the crowning glories (sorry, couldn’t resist!) of both his Paul Hollywood’s Bread TV series, and the book of the same name. It’s a great project to try if you’re looking to explore the world of baking with enriched doughs: a buttery brioche dough, transformed by clever cutting and shaping.
“An enriched dough is one enhanced with ingredients such as milk, sugar and eggs, and sometimes butter or lard, ” Hollywood says in his book. These doughs require careful handling, he says, but “once you know what to look out for, these rich breads are straightforward to make and a treat to eat.”
Is an adaptation of a sweet brioche crown that’s more common in Europe: “It’s a table-topping celebration bread, inspired by six years I spent working in the Mediterranean, ” he says in the show.
Paul Hollywood's Cob Bread Loaf
And finally, enjoy baking a bread where you probably won’t have a chance to test out the fact that it should keep well for several days: “The fat in these enriched breads mean they keep for a bit longer than normal breads, though somehow they don’t stay on the table for long. Once your friends and family smell them cooking, they tend to drift towards the kitchen and you’ll have trouble keeping them away!” Hollywood says. It's easy to see why - look at that golden crust, the crusty cheese on the edges, those twists and folds with hidden filling – a treat to eat indeed!
Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about Food
Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Paul Hollywood's Baguettes Recipe
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Of course, the Kenwood Chef does far more than just mix, knead and whisk - so far I've made Banana Bread and a Christmas Pavlova Wreath.
I've also made a birthday cake and a Christmas cake for which I made my own marzipan, check me out. Baker Jan lol
Paul Hollywood's Soda Bread (no Yeast)
I'm loving Paul Hollywood's book 'How to Bake' and had a go at his Stilton and Pecan Twist. I have slightly altered it though; just don't tell him! I decided it would be even better with a mix of white and wholemeal flour.
I must say I know very little about baking but when I read the water had to be cold I thought it was a bit odd. But if you take time to read the beginning of the book (page 13) as I did, there's a very interesting bit about water temperature.
Slower-rising dough grows and forms pockets of carbon dioxide in exactly the same way but as the fermentation process is longer the bread will taste better. How very interesting!
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Gather and weigh out the ingredients. Tip the flour into the mixing bowl and add the salt to one side of the bowl and the yeast to the other and fit the dough hook. Add the butter and three-quarters of the water and set the machine to a medium speed.
Now coat the work surface with a little olive oil and tip the dough onto it. Knead it by hand for a few minutes to get it nice and smooth and silky.
You don't want the dough too wet, just soft and not soggy so if you need to add a tiny bit more flour or water.
Paul Hollywood's Classic Cottage Loaf
Put the dough into a large lightly oiled mixing bowl and cover the bowl not the bread with clingfilm. Put it in a warm place until it has doubled in size. It will take an hour at least but you can leave it longer even up to 3 hours. The important thing is not to be in a rush or your bread won't be nice.
Line a baking tray with baking parchment. Add half the Stilton and half of the pecan halves to the dough and work them in well.
Tip the dough out onto a lightly floured surface and divide it into two. Roll each piece into a sausage about 30cm (12 inches) long.
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Now twist the two together - hold them together at one end and spin them says Paul Hollywood! But with that said I managed to kind of do it, so give it a go, it does work. Then tuck each end under so it doesn't come undone.
Cover the tray lightly with clingfilm and leave to prove for an hour or until the dough is at least double in size and springs back when you gently prod it with your finger.
Dust the twist with flour and bake for 30 minutes. When it's ready it will sound hollow when tapped on the base. Cool on a wire rack.
Paul Hollywood's Mozzarella And Tomato Bread Recipe
Disclosure: I did not receive payment for this post but I did receive a Kenwood Chef Elite. I truly love this machine and use it almost every day. All thoughts and opinions are my own. I was not required to write anything positive.This buffalo mozzarella and ham bread recipe is adapted from Paul Hollywood’s book ‘bread‘. Which if you are at the beginning stages of your bread journey would be a useful guide. And, it is also a good read with delicious recipes for the seasoned baker. I liked this bread for many reasons which I will share below, however, the most important would have to be that it is not difficult to make.
Picnic or Packed lunch anyone? I make this the night before and carry it to work for lunch. You do not need to heat it up which is highly convenient. Oh, and if heading out to the beach, make sure to pack this too!
Child-friendly: Take a break from peanut butter and jam, boring ham and cheese sandwiches, or whatever other classic sandwiches we all love, and instead make this for the whole family to carry for lunch. It’s mess-free so yeiii to no tomato sauce-stained school clothes and work shirts.
Simple Wholemeal Loaf
Freestyle: I like recipes that I can tweak here and there. It can get frustrating when you come across a recipe you really want to make only to find that you don’t have all the ingredients on hand. A little more on that is below.
Shelflife: The bread will last at least 2 days, and if you have a grill that’s even better. Just slice and sandwich it between the grill. However, as this has cheese I would recommend you store it in the fridge if it’s past the first day.
Cheese: I used buffalo mozzarella which is very milky. It’s also suitable because prosciutto crudo can be quite salty without much moisture. So I believe the buffalo mozzarella doesn’t just mellow it out but helps to keep the fillings a little moist. However, if you do not have buffalo mozzarella you can use simple fresh mozzarella. It is a little less milky but will do. I would not recommend using grated mozzarella.
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I have also once substituted buffalo mozzarella for smoked mozzarella and paired it with prosciutto cotto instead of the prosciutto crudo. It was a little dry in my opinion, that said
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